Don’t you like this gorgeous-looking corn on the cob? Simply pull back the leaves, tear one leaf in half lengthwise and use those halves to tie the bunch together to create this stylish, original look. With some flavored butter, this pretty-looking sweet corn makes for an impressive side-dish at your next beach (or backyard) BBQ.

Grill the corn for 12-15 minutes on a hot BBQ, brush with some flavored butter and see if you can stop your friends from eating them. Be sure to make plenty!

Below you will find 2 recipes: one for a delicious sweet Mango Butter and one for Roasted Jalapeño Butter with a kick. I am curious to know which one is your favorite.

Roasted Jalapeño Butter

Ingredients

125g butter, at room temperature

60g jalapeño’s, whole

1/2 teaspoon orange zest

1/2 teaspoon salt

1/8 teaspoon ground black pepper

Instructions

Place a wire-rack on top of a gas-stove and ignite the burner. Pierce the jalapeño’s a couple of times with a toothpick and put them on the wire-rack directly above the flames. Roast and turn until blackened on all sides and leave to steam in a ziplock-bag to loosen the skin, about 5 minutes. Carefully scrape of the blackened outside of the jalapeño’s, deseed and roughly chop them.

Place the butter, jalapeño, zest, salt and pepper in the bowl of a food-processor and process until smooth. Taste and adjust the seasoning if necessary.